with sherried tomatoes
Mushrooms make up the bulk of this sauce. You really do need four cups — so don’t skimp — they shrink a lot during cooking.
Makes 2 servings Total time: 30 minutes
1/4 cup sliced shallots 2 Tbsp. extra-virgin olive oil 1 lb. assorted fresh mushrooms (such as cremini, button, and shiitake), stemmed and sliced
or quartered (4 cups)
3/4 cup diced fresh tomatoes 1/2 cup low-sodium vegetable broth 1/4 cup dry sherry or Madeira 2 tsp. balsamic vinegar 1 tsp. tomato paste 1 Tbsp. chopped fresh parsley 1 tsp. minced fresh thyme Salt and black pepper to taste
Sauté shallots in 1 Tbsp. oil in a large sauté pan over medium heat until softened, 3–5 minutes. Increase heat to high, add half the mushrooms, and sauté until mushrooms are browned and liquid nearly evaporates, about 5 minutes; transfer mushroom mixture to a bowl. Add remaining 1 Tbsp. oil to pan and sauté remaining 2 cups mushrooms until browned and liquid nearly evaporates, then add reserved mushroom mixture back to pan.
Stir in tomatoes, broth, sherry, balsamic, and tomato paste. Reduce heat to low; simmer ragu 15 minutes. Stir in parsley and thyme; season ragu with salt and pepper.
Per serving: 256 calories; 14g total fat (2g sat); 0mg chol; 68mg sodium; 18g carb; 3g fiber; 7g protein